With hints of lemon and ginger, this Rustic Wild Blueberry Whole Wheat Tart is the perfect breakfast or dessert to transition from spring to summer. Though you do have to heat up the oven, the end result is worth it!
Hello on a Sunday! I am popping in today to share my favorite shaggy version of pie dough – a rustic tart, my friends!
It came at the perfect time. I have been experimenting with my Rustic Berry Galette here and there over the past year, for an easy healthier dessert for company or as a sweet treat that can count as breakfast.
By further reducing the sugar and using 2/3rds stone ground whole wheat flour, I feel even better sharing this version as part of the Recipe Redux. It tastes wholesome and highlights the flavors of summer.
The berry inside is flexible – I love frozen wild blueberries and keep them on hand for smoothies, but regular blueberries or a mix of (fresh or frozen) berries would be perfect. I found the lemon and ginger to be the perfect refreshing compliments to the tart yet sweet berries.
- ½ cup cold unsalted butter
- 1 cup stone ground whole wheat flour
- ½ cup all purpose flour
- 2 teaspoons white sugar
- ¼ teaspoon salt
- ½ cup cold water (or less)
- 1 tablespoon all purpose flour
- 1 tablespoon lemon juice
- 2 cups frozen wild blueberries
- 1 teaspoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 egg yolk for the egg wash
- Cut the butter into small chunks.
- In a food processor or with a pastry cutter (or your hands!), slowly pulse together butter, flours, 2 teaspoons of sugar, and salt. Once just barely combined and there are still a few chunks of butter, slowly add in cold water until a shaggy dough forms.
- Turn the dough out onto the counter and knead it together for about a minute. Wrap it in saran wrap and put it in the fridge for 1 hour.
- Preheat the oven to 425 degrees.
- When the crust is chilled, line a baking sheet with parchment paper and roll out the dough into a shaggy circle.
- Toss together the frozen blueberries, 1 tablespoon flour, lemon juice, zest, ginger, and vanilla. Mound them into a heap in the middle of the dough and fold up the edges so it stays a bit contained. Brush the crust with a beaten egg yolk to make it shiny.
- Reduce the heat of the oven to 400 degrees and place the tart in the oven. Bake the tart for 40-45 minutes. Allow it to cool a bit before serving.
Happy summer dessert making!
Maris
Rachel @ athletic avocado says
this is so gorgeous! I can’t wait for my mom to get her 10 pound box of blueberries to make pies (but I end up eating at least 5 pounds before she makes them haha)
Cassie @ Almost Getting it Together says
Blueberries don’t stand a chance in my house… I’m guilty of standing over the fridge after I wash them just shoving them in my mouth… there are worse things to do that with, I suppose! These photos are so gorgeous by the way… that crust looks absolutely beautiful AND delicious!
Tara | Treble in the Kitchen says
I still have yet to try making a galette, but I have had it on my list of kitchen experiments to try for YEARS!!! Looks amazing, Marisa!
Kelly // The Pretty Bee: Cooking & Creating says
I am so into blueberry everything right now! This looks amazing!
Andrea says
This looks SOOO delicious! I love blueberry anything. Your pictures are fantastic!! yum yum yum!
Regan @ The Healthy Aperture Blog says
Oh how I would love to have a slice of this with a cup of coffee RIGHT NOW. It’s beautiful 🙂
Serena says
NICE! I’m always scared to add whole wheat flour above 1/2 – but I know I can trust your recipe development – I’m goin’ 2/3-rds baby! Can’t wait to try…we go blueberry picking next week!